This dish tastes like the beginning of summer. It is a simple dish with few ingredients so getting the best ingredients is important. It also happens to be a great dish served hot out of the skillet while doing well served later at room temperature for a snack. It looks best when you cut the squash in a few different shapes so that you get different textures for people to enjoy.
Ingredients
- 2 pounds of various shaped summer squash
- ½ pound shishito peppers
- 1 bunch basil
- Olive oil to saute
- Salt and pepper to season
Instructions
Cut your squash into different bite size pieces. Rounds, half moons, batons etc.
Pick basil so that you are able to throw leaves in at the last minute of cooking.
Get a sauté pan hot over high heat with a layer of olive oil in the bottom, about a tablespoon depending on size of your pan.
Once oil is smoking, place your squash in the pan. You want there to be space between each piece so it can caramelize. This will take 3-4 batches.
Once one side of squash is caramelized, flip the squash to start cooking the other side usually after 2-3 minutes.
Add basil and toss again. Llet cook for 1 more minute.
Put on a plate and repeat until all of the squash is cooked and all basil but one last handful is used.
Get the pan hot for the shishitos and toss them in. Allow them to blister, usually 2 minutes and then toss them to cook on the other side. Add remaining basil.
Add shishitos to the squash plate
Sprinkle with finishing salt and serve hot or let it come to room temp and serve it as an appetizer for people to graze on. A nice drizzle of extra virgin olive oil is really nice to finish the dish.